Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.

All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.

Join our motivated and vibrant Team and build your career with us.

1.1Ensure the workflow in the bars, actions in the outlets, manage personnel, ensure coordinated work with other sections, implement standards identified by the hotel, and strive to achieve the revenues budget.
2.2 Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.
2.3 Coordinate the bars and its personnel.
2.4 Make organisations in order to achieve high service quality in the bar outlets.
2.5 Identify any technical breakdowns in the units and ensure such breakdowns are fixed.
2.6 Arrange the monthly inventory count and report the result to the Food and Beverage Manager.
2.7 Ensure and control on a daily basis that preparations are carried out in the bars.

2.8 Consolidate the relationships between departmental employees.
2.9 Ensure that preparations are made before service for special occasions and control the preparations.
2.10 Maintain departmental equipment.
2.11 Control employee compliance with the work schedule.
2.12 Identify the daily beverage consumption demands.
2.13 Regularly control the backup beverage storage, identify par stock levels and monitor that stock is always available according to the par stock levels.
2.14 Organise the process of greeting customers, seating them at their table and seeing them out.
2.15 Responsible for developing the training programmes and for the training of employees in his/her department.
2.16 Organise meetings in order to reach the best results.
2.17 Prepare the weekly schedule of employees.
2.18 Control and analyse the points listed below:
 Sales
 Cost
 Presentation quality of the food and beverages
 Service standards
 Maintenance and cleaning of the departmental equipment/utensils
 Customer satisfaction
2.19 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
2.20 To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
2.21 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
2.22 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
2.23 Carry out all other duties assigned by managers and hotel management not specified in the job description.

Education: At least a high school or vocational diploma
 Experience: At least 7 years of experience in the industry.
 Foreign Language: Good command of English to communicate well and keep track of technical information in the related field of expertise.
 Courses and Training: Vocational trainings and seminars.
 Computer Literacy: MS Office applications.
 Skills: Knowledge of products and services in the related field, and good command of process related to other departments. Expected to integrate and coordinate the operations related to this important unit in the facility.